Appetizer 12 month aged Manchego on the left and a Porter Cheese on the right. We are drinking a Syrah from Sonoma Valley.
Main course are salt baked salmon fillets with cinnamon, cloves, and peppercorn spices.
I made a small arugula salad with a lemon parmesan dressing served over a flatbread. I blended olive oil, parmesan, and some lemon juice and skin for the dressing.
The salad was plated onto a small piece of whole wheat flatbread and topped with some mozzarella. The salmon was topped with a little cheyenne and serviced with a slice of lemon. A fairly simple meal, but we both quite enjoyed it.
Recipes! (sorry for the delay on these) Stuffed Pattypan (Scallop) Squash
* 6 pattypan squash, stem and blossom removed * 6 slices bacon * 1/2 cup diced onion * 1 1/2 cups soft bread crumbs * 1/4 cup freshly grated Parmesan cheese * salt and pepper to taste
1. Preheat oven to 350 degrees F (175 degrees C). 2. Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash. 3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon to paper towels, and set aside. Saute onion in bacon drippings. Chop the reserved squash pieces, and saute them with the onion for one minute. 4. Remove the skillet from heat, and stir in the breadcrumbs. Crumble the bacon, and stir into the stuffing along with the Parmesan cheese. Season to taste with salt and pepper. Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil. 5. Bake for 15 minutes in the preheated oven, or until squash are heated through.
Lasagna Primavera
3 zucchini, cut lengthwise into 1/4-inch slices 1 bunch asparagus, trimmed & cut into 1 inch pieces 1/2 tsp salt 2 c fat free milk 2 Tbsp all-purpose flour 2 10-oz boxes frozen chopped spinach, thawed and squeezed dry 3/4 c grated Parmesan cheese 1 15-oz container ricotta cheese 3 scallions, chopped 1 c fresh mint leaves, chopped 2 16-oz jars marinara sauce 1 9-oz package no-boil lasagna noodles 1 8-oz package mozzarella cheese
1. Adjust oven racks to divide oven in thirds. Heat oven to 450 degrees F. Spray 2 large rimmed baking sheets with cooking spray. Arrange zucchini and asparagus on baking sheets. Sprinkle each with 1/8 tsp salt and spray with olive oil or nonstick cooking spray. Roast vegetables until tender-crisp, approx. 12 minutes. Switch sheets between racks at six minutes. 2. Combine milk and flour in a large saucepan, beating with a whisk until smooth. Set the pan over medium heat and whisk constantly just until the mixture reaches a boil. Reduce heat and simmer constantly until thickened, about 3 minutes. Remove from heat. Stir in spinach, 1/2 c Parmesan and 1/8 tsp salt. 3. Combine ricotta, scallions, mint, and remaining salt in a medium bowl. 4. Spread 3/4 c marinara sauce in a prepared baking pan. Layer with 4 noodles, half the ricotta mixture, and half the roasted vegetables. Sprinkle with 3/4 c mozzarella. Layer with 1 c marinara, 4 noodles, the spinach mixture, 4 noodles, remaining ricotta, and then remaining vegetables. Sprinkle evenly with remaining mozzarella and 1/4 c Parmesan.
Lasagna my then be covered and frozen for up to one month if preparing ahead.
To bake: preheat oven to 375 F. Bake covered for 45 minutes. Uncover and bake an additional 10-15 minutes, until bubbling. Let stand 10 minutes before serving.
Individual meatloaves with peppers & sun-dried tomatoes
1 large bell pepper, cut into thin strips 1 large onion, thinly sliced 1/2 c thinly sliced sun-dried tomatoes 2 tsp olive oil 1/2 tsp dried oregano 1/2 tsp salt 1/4 tsp black pepper 1 lb lean ground beef - 93/7 recommended 1/4 c seasoned dried breadcrumbs 1/4 c ketchup + 2 Tbsp for topping 1 egg, lightly beaten 1 garlic clove, minced 1/4 c water
1. Preheat grill to medium-high heat. Tear off 4 15x18 inch sheets of heavy-duty aluminum foil and spray the centers with nonstick spray. 2. Combine bell pepper, onion, sun-dried tomatoes, oil, 1/4 tsp salt, and 1/8 tsp pepper in a medium bowl; set aside. 3. Put beef, bread crumbs, 1/4 c ketchup, egg, garlic, and remaining 1/4 tsp salt and 1/8 tsp pepper in a large bowl. Mix until combined. With damp hands, shape into 4 loaves approx 2.5 x 4.5 inches. 4. Place 1/4 of bell pepper mixture on each foil sheet. Drizzle with water. Place one meat loaf on each portion of pepper mixture and top evenly with ketchup 5. Seal foil packets by folding opposite long edges to the center and folding over twice. Double-fold the open edges to seal tightly. 6. Place packets on grill rack, covered, until thermometer reads 160 F, about 20 minutes. Remove carefully from grill. Open carefully to avoid steam. Transfer contents of packages to 4 plates and drizzle with the juices.
It's cool, I'm just glad that you provided them. They really do sound delicious, I'm looking forward to trying all of these in the near future.
Yeah, I just feel like an ass for not checking the thread sooner and noticing the recipe request. Some tips on them: * For the squash you can either keep the seeds in the mix or take them out. My GF noted that they were edible but it would have been better to take them out because they weren't really all that crunchy, like one would expect roasted pumpkin seeds to be. Also, instead of fresh breadcrumbs I just made up a batch of chicken-flavored Stove-top stuffing because I couldn't be arsed to chop up the bread and they don't sell fresh breadcrumbs anywhere around here unless it's close to Thanksgiving time. * Since I don't like asparagus, I usually leave it out of the lasagna. Also, you can double-up on the size of the carton of ricotta and it makes for a creamier mix. If you make it as advertised it leaves you with some extra leftover noodles, so I usually get a bigger bag of mozzarella and add in another layer of noodles, sauce, and mozzarella on top before hitting it with the Parmesan. I also found that the first time I made it the flavor was still a little "meh", so you may want to follow my lead and lay down a sprinkling of Italian seasoning or basil & oregano on top of the vegetable layers. * I didn't change a thing from the meatloaves. They were just that damn good!
Sliced up some green peppers, a yellow onion and a strip steak, seasoned with Goya Adobo (FUCK YEAH, GOYA ADOBO) and dumped them all in a skillet with hot olive oil. I covered it and gave it about 10 minutes. Served with a glass of Goose Island 312.
My taste buds are having a party. Next time, I'll make a proper adobo marinade, whip it into an emuslion with a wheat beer and marinade skirt steak in it. Best fajitas ever.
I made some ol fashion p'sketti and meatsaballs. Well I made semolina fusilli with a red meat gravy and meatballs and some garlic bread. I will have pics later.
As an aside, I'm trying to work on my plating techniques. This was particularly hard due to the similarity in color of the fries and fish, so I tried to use the ketchup in the middle to give contrast, but I'm not quite sure how well it worked out...
The thing to do would have been to get a squirt bottle and fill it with Heinz, and then do a brilliant zig zag of ketchup across the fries, or in the center of the plate, with a single fry resting on top of the zig zag in the middle of the crescent of fries and fish. Serve with a ramekin of tartar sauce or malt vinegar and a ramekin of ketchup for actual dipping.
I do agree with MrRoboto though, having grown up on the cones from one particular chippery of great nostalgia.
Summer ended early in Seattle this year, and consequently, my gal and I were left with a garden full of green tomatoes that aren't going to ripen.
(Well, some will, if we pull up the plants and hang them upside-down indoors; it's a neat trick. We only have so much room to do that, though.)
Anyway, last night, fried green tomatoes ensued!
A little egg dip, and some lightly spiced cornmeal batter; pan-fry in olive oil for a few minutes. The tomatoes were various heirloom varieties. They were amazing! Fresh and tomato-ey and tart. I wish I had had time or stuff to whip up a little aioli to dip them in.
Some baked eggs with bacon and cheese I made a little while ago. The idea behind the plating was to exemplify the simplicity of a really good breakfast. Also, I love serving toast soldiers.
I recently heard via a podcast interview about Cooking for Geeks, a science book with recipes or maybe a cookbook with science. It sounds pretty cool. But anyway! During the interview he mentioned a fuckin' sweet kitchen hack that I am dying to try... albeit with certain reservations. Here it is:
1) If you don't already have them, obtain a wooden pizza peel and a pizza stone 2) Remove the lock from your oven door 3) Set oven to self-clean cycle 4) Allow temperatures to reach upward of 800 deg F 5) Bake pizzas in your new "wood-fired" oven! Delicious crispy thin-crust pizzas may take as little as 45 seconds at these temperatures.
The author did mention, however, that when he first tried this, it shattered the viewing window on his oven and he had to replace it with a heat-resistant aerospace plating before he could do it again, so... be careful. In fact, I think I should probably technically advise you not to try this.
Comments
12 month aged Manchego on the left and a Porter Cheese on the right. We are drinking a Syrah from Sonoma Valley.
Main course are salt baked salmon fillets with cinnamon, cloves, and peppercorn spices.
I made a small arugula salad with a lemon parmesan dressing served over a flatbread. I blended olive oil, parmesan, and some lemon juice and skin for the dressing.
The salad was plated onto a small piece of whole wheat flatbread and topped with some mozzarella. The salmon was topped with a little cheyenne and serviced with a slice of lemon. A fairly simple meal, but we both quite enjoyed it.
Stuffed Pattypan (Scallop) Squash
* 6 pattypan squash, stem and blossom removed
* 6 slices bacon
* 1/2 cup diced onion
* 1 1/2 cups soft bread crumbs
* 1/4 cup freshly grated Parmesan cheese
* salt and pepper to taste
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash.
3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon to paper towels, and set aside. Saute onion in bacon drippings. Chop the reserved squash pieces, and saute them with the onion for one minute.
4. Remove the skillet from heat, and stir in the breadcrumbs. Crumble the bacon, and stir into the stuffing along with the Parmesan cheese. Season to taste with salt and pepper. Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.
5. Bake for 15 minutes in the preheated oven, or until squash are heated through.
Lasagna Primavera
3 zucchini, cut lengthwise into 1/4-inch slices
1 bunch asparagus, trimmed & cut into 1 inch pieces
1/2 tsp salt
2 c fat free milk
2 Tbsp all-purpose flour
2 10-oz boxes frozen chopped spinach, thawed and squeezed dry
3/4 c grated Parmesan cheese
1 15-oz container ricotta cheese
3 scallions, chopped
1 c fresh mint leaves, chopped
2 16-oz jars marinara sauce
1 9-oz package no-boil lasagna noodles
1 8-oz package mozzarella cheese
1. Adjust oven racks to divide oven in thirds. Heat oven to 450 degrees F. Spray 2 large rimmed baking sheets with cooking spray. Arrange zucchini and asparagus on baking sheets. Sprinkle each with 1/8 tsp salt and spray with olive oil or nonstick cooking spray. Roast vegetables until tender-crisp, approx. 12 minutes. Switch sheets between racks at six minutes.
2. Combine milk and flour in a large saucepan, beating with a whisk until smooth. Set the pan over medium heat and whisk constantly just until the mixture reaches a boil. Reduce heat and simmer constantly until thickened, about 3 minutes. Remove from heat. Stir in spinach, 1/2 c Parmesan and 1/8 tsp salt.
3. Combine ricotta, scallions, mint, and remaining salt in a medium bowl.
4. Spread 3/4 c marinara sauce in a prepared baking pan. Layer with 4 noodles, half the ricotta mixture, and half the roasted vegetables. Sprinkle with 3/4 c mozzarella. Layer with 1 c marinara, 4 noodles, the spinach mixture, 4 noodles, remaining ricotta, and then remaining vegetables. Sprinkle evenly with remaining mozzarella and 1/4 c Parmesan.
Lasagna my then be covered and frozen for up to one month if preparing ahead.
To bake: preheat oven to 375 F. Bake covered for 45 minutes. Uncover and bake an additional 10-15 minutes, until bubbling. Let stand 10 minutes before serving.
Individual meatloaves with peppers & sun-dried tomatoes
1 large bell pepper, cut into thin strips
1 large onion, thinly sliced
1/2 c thinly sliced sun-dried tomatoes
2 tsp olive oil
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 lb lean ground beef - 93/7 recommended
1/4 c seasoned dried breadcrumbs
1/4 c ketchup + 2 Tbsp for topping
1 egg, lightly beaten
1 garlic clove, minced
1/4 c water
1. Preheat grill to medium-high heat. Tear off 4 15x18 inch sheets of heavy-duty aluminum foil and spray the centers with nonstick spray.
2. Combine bell pepper, onion, sun-dried tomatoes, oil, 1/4 tsp salt, and 1/8 tsp pepper in a medium bowl; set aside.
3. Put beef, bread crumbs, 1/4 c ketchup, egg, garlic, and remaining 1/4 tsp salt and 1/8 tsp pepper in a large bowl. Mix until combined. With damp hands, shape into 4 loaves approx 2.5 x 4.5 inches.
4. Place 1/4 of bell pepper mixture on each foil sheet. Drizzle with water. Place one meat loaf on each portion of pepper mixture and top evenly with ketchup
5. Seal foil packets by folding opposite long edges to the center and folding over twice. Double-fold the open edges to seal tightly.
6. Place packets on grill rack, covered, until thermometer reads 160 F, about 20 minutes. Remove carefully from grill. Open carefully to avoid steam. Transfer contents of packages to 4 plates and drizzle with the juices.
* For the squash you can either keep the seeds in the mix or take them out. My GF noted that they were edible but it would have been better to take them out because they weren't really all that crunchy, like one would expect roasted pumpkin seeds to be. Also, instead of fresh breadcrumbs I just made up a batch of chicken-flavored Stove-top stuffing because I couldn't be arsed to chop up the bread and they don't sell fresh breadcrumbs anywhere around here unless it's close to Thanksgiving time.
* Since I don't like asparagus, I usually leave it out of the lasagna. Also, you can double-up on the size of the carton of ricotta and it makes for a creamier mix. If you make it as advertised it leaves you with some extra leftover noodles, so I usually get a bigger bag of mozzarella and add in another layer of noodles, sauce, and mozzarella on top before hitting it with the Parmesan. I also found that the first time I made it the flavor was still a little "meh", so you may want to follow my lead and lay down a sprinkling of Italian seasoning or basil & oregano on top of the vegetable layers.
* I didn't change a thing from the meatloaves. They were just that damn good!
http://www.sargentocheese.com/recipes/806/spaghetti-pie/
My taste buds are having a party. Next time, I'll make a proper adobo marinade, whip it into an emuslion with a wheat beer and marinade skirt steak in it. Best fajitas ever.
DINNER!!!
Homemade Beer-Battered Fish and Chips
As an aside, I'm trying to work on my plating techniques. This was particularly hard due to the similarity in color of the fries and fish, so I tried to use the ketchup in the middle to give contrast, but I'm not quite sure how well it worked out...
I do agree with MrRoboto though, having grown up on the cones from one particular chippery of great nostalgia.
(Well, some will, if we pull up the plants and hang them upside-down indoors; it's a neat trick. We only have so much room to do that, though.)
Anyway, last night, fried green tomatoes ensued!
A little egg dip, and some lightly spiced cornmeal batter; pan-fry in olive oil for a few minutes. The tomatoes were various heirloom varieties. They were amazing! Fresh and tomato-ey and tart. I wish I had had time or stuff to whip up a little aioli to dip them in.
No pics, though. Maybe next time.
Top Sirloin with a Garlic Butter Sauce served Potatoes Au Gratin
I'm not sure how I'm surviving either.
1) If you don't already have them, obtain a wooden pizza peel and a pizza stone
The author did mention, however, that when he first tried this, it shattered the viewing window on his oven and he had to replace it with a heat-resistant aerospace plating before he could do it again, so... be careful. In fact, I think I should probably technically advise you not to try this.2) Remove the lock from your oven door
3) Set oven to self-clean cycle
4) Allow temperatures to reach upward of 800 deg F
5) Bake pizzas in your new "wood-fired" oven! Delicious crispy thin-crust pizzas may take as little as 45 seconds at these temperatures.